Name: Roasted Cauliflower with Garlic Tahini Sauce and Pomegranate Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Middle Eastern
Ingredients: 1 large head of cauliflower, cut into florets; 2 tablespoons olive oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup tahini; 2 garlic cloves, minced; 2 tablespoons lemon juice; 2–4 tablespoons water (to thin the sauce); 1 tablespoon maple syrup or honey; 1/4 teaspoon ground cumin; 1/3 cup pomegranate seeds; 2 tablespoons chopped fresh parsley

Jump to Recipe·Print Recipe

If you’re on the hunt for a show-stopping side that’s as stunning as it is scrumptious, Roasted Cauliflower with Garlic Tahini Sauce and Pomegranate deserves a spot at your next table. Imagine golden florets tossed in olive oil, drizzled with nutty garlic tahini, then finished with juicy bursts of pomegranate and fresh parsley. It delivers crispy, creamy, tangy, and slightly sweet layers in every bite—your guests won’t believe how effortless it is to make!

Roasted Cauliflower with Garlic Tahini Sauce and Pomegranate Recipe - Recipe Image

Ingredients You’ll Need

This recipe is all about letting simple, high-quality ingredients shine, with each element bringing its own winning flavor or texture. Here’s what you’ll need for Roasted Cauliflower with Garlic Tahini Sauce and Pomegranate, plus why every ingredient counts.

Cauliflower: The star of the show; roasting brings out its natural sweetness and gives it irresistible crispy edges.
Olive Oil: Helps the cauliflower caramelize and adds richness.
Salt: Essential for bringing out the flavors of every ingredient.
Black Pepper: Adds a gentle heat that balances the dish.
Tahini: Creates a luxurious, nutty sauce that ties everything together.
Garlic: Gives the sauce its warmth and depth; fresh garlic is best for maximum flavor.
Lemon Juice: Brightens the sauce and brings a pop of fresh acidity.
Maple Syrup or Honey: Lends just a touch of sweetness to balance the tang and spice (use maple for a vegan version).
Ground Cumin: Adds a subtle earthy, smoky note to the sauce.
Water: Thins out the sauce to the perfect creamy consistency.
Pomegranate Seeds: Provide delightful pops of sweet-tart flavor and vivid color.
Fresh Parsley: Adds an herbal freshness and a final splash of green.

How to Make Roasted Cauliflower with Garlic Tahini Sauce and Pomegranate

Step 1: Prep and Roast the Cauliflower

Start by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment paper for easy cleanup. Toss the cauliflower florets with olive oil, salt, and pepper until they’re beautifully coated, then spread them evenly on the sheet. Roasting at this high heat caramelizes the edges, delivering that mouthwatering golden brown flavor. Flip the florets halfway through—this is the secret to getting delicious crispy edges all around!

Step 2: Whisk Up the Garlic Tahini Sauce

While your cauliflower basks in the oven, it’s time to make the sauce that takes this dish to the next level. In a small bowl, combine tahini, minced garlic, fresh lemon juice, maple syrup (or honey), and ground cumin. Add water a tablespoon at a time and whisk until everything comes together into a silky, pourable sauce. It’s okay if the tahini seizes at first—just keep whisking and adding water until it’s smooth and creamy.

Step 3: Assemble and Finish

Once the cauliflower florets are roasted and beautifully crisp on the edges, transfer them to a serving platter. Drizzle over the luscious garlic tahini sauce, making sure every piece gets a generous coating. Scatter with pomegranate seeds for a burst of color and fruity zing, then shower with freshly chopped parsley for a fresh, herbal finish. Serve Roasted Cauliflower with Garlic Tahini Sauce and Pomegranate warm or at room temperature, and watch everyone reach for seconds!

How to Serve Roasted Cauliflower with Garlic Tahini Sauce and Pomegranate

Garnishes

The finishing touches make all the difference. For this dish, a snowfall of pomegranate seeds and parsley brings color and freshness, while a sprinkle of toasted sesame seeds or a dusting of smoked paprika adds extra flair and flavor if you’re feeling fancy. Lemon zest is also fabulous for extra brightness.

Side Dishes

Roasted Cauliflower with Garlic Tahini Sauce and Pomegranate is remarkably versatile. Pair it with fluffy couscous, warm pita, herby rice pilaf, or a crisp green salad. It also fits right in alongside classic Middle Eastern mains like falafel, grilled chicken, or lentil stew for a rainbow on your table.

Creative Ways to Present

For a party-worthy presentation, serve the roasted cauliflower on a big platter, drizzled with sauce, and let guests help themselves. Or, for starters or tapas, pile the florets into lettuce cups and sprinkle with the pomegranate and parsley for a fun hand-held bite. You can even add some crunchy nuts, like pistachios or almonds, for extra texture and a gourmet touch.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (lucky you!), keep them in an airtight container in the fridge. The cauliflower will stay tasty and the flavors meld even more overnight. Just store the sauce and garnishes separately if you want to keep everything at its freshest.

Freezing

While cauliflower itself can be frozen, the texture may soften after thawing and the sauce can separate, so I recommend enjoying Roasted Cauliflower with Garlic Tahini Sauce and Pomegranate fresh if you can. If you must freeze, store the roasted cauliflower alone and whip up the sauce and toppings when you’re ready to serve.

Reheating

To bring back that lovely crispness, lay the cauliflower out on a baking sheet and reheat in a hot oven for about 10 minutes. Give it a fresh splash of sauce and a new sprinkle of pomegranate seeds and parsley right before serving—it’ll taste nearly as good as day one!

FAQs

Can I make Roasted Cauliflower with Garlic Tahini Sauce and Pomegranate ahead of time?

Absolutely! This is a fantastic make-ahead dish for parties or meal prep. Just roast the cauliflower up to a day in advance and store the sauce and garnishes separately. Assemble everything when you’re ready to serve so it looks and tastes its freshest.

Is the dish vegan and gluten-free?

Yes, Roasted Cauliflower with Garlic Tahini Sauce and Pomegranate is naturally vegan and gluten-free as long as you use maple syrup instead of honey. It’s the perfect option for accommodating a variety of dietary needs without any compromise on flavor.

Can I use frozen cauliflower instead of fresh?

While fresh cauliflower delivers the best texture and roasts up beautifully, you can use frozen in a pinch. Thaw it first and pat it very dry with towels before roasting to prevent sogginess.

What if I don’t have pomegranate seeds?

Don’t worry! Try substituting with dried cranberries, chopped dried apricots, or even a sprinkle of sumac for a tangy, colorful finish. The key is to add something with a sweet, tart punch.

Is the tahini sauce spicy?

By default, the sauce is creamy, nutty, and garlicky with earthy cumin and a touch of sweetness. If you’d like more heat, just add a pinch of cayenne or smoked paprika to the sauce—totally customizable to your taste!

Final Thoughts

I can’t wait for you to experience how effortless and utterly delicious Roasted Cauliflower with Garlic Tahini Sauce and Pomegranate can be. It’s one of those special dishes that really does it all—vivid, healthy, and loaded with flavor. Give it a whirl, and don’t be surprised if it becomes a staple at your gatherings and weeknight dinners alike!

Roasted Cauliflower with Garlic Tahini Sauce and Pomegranate Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 20 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegan, Gluten-Free

Print Recipe

Description

Enjoy the delicious combination of roasted cauliflower topped with a creamy garlic tahini sauce and vibrant pomegranate seeds. This vegan and gluten-free dish is bursting with Middle Eastern flavors and makes a perfect side for any meal.

Ingredients

Scale

Cauliflower:

1 large head of cauliflower, cut into florets
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Tahini Sauce:

1/2 cup tahini
2 garlic cloves, minced
2 tablespoons lemon juice
2–4 tablespoons water (to thin the sauce)
1 tablespoon maple syrup or honey
1/4 teaspoon ground cumin

Additional Toppings:

1/3 cup pomegranate seeds
2 tablespoons chopped fresh parsley

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Prepare Cauliflower: Toss the cauliflower florets with olive oil, salt, and pepper. Spread them on the baking sheet and roast for 25–30 minutes.
Make Tahini Sauce: Whisk together tahini, garlic, lemon juice, maple syrup, cumin, and water until smooth.
Assemble Dish: Transfer roasted cauliflower to a serving platter. Drizzle with tahini sauce, sprinkle with pomegranate seeds, and garnish with parsley.
Serve: Serve warm or at room temperature.